Got a bunch of people coming over with a bunch of different preferences and intolerances? Here's a full plan to cater to every gluten-free, lactose-intolerant, or carnivorous man.

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Holiday parties can be a stressful time of cooking all day or worrying about what to feed your gluten-intolerant and dairy-free amigos. It can be expecially infuriating when Aunt Linda strolls up and is like "Hi honey, where's the yams? You know I always love the yams." Now you can tell your family and friends this year it's going to be alright and that you won't spend all day, just maybe an afternoon in the kitchen; even better, many things can be made the night before! If you're looking for an easy holiday party recipe, look no further. Plus, they can easily be doubled or tripled and can please those of all food types!

Happy Holidays!

Amuse-Bouche: Spiced Sweet Potato Hummus

Prep Time:5 mins

Cook Time:5 mins

Total Time:10 mins

Servings:20

Easy

Ingredients

one can chickpeas

one tablespoon tahini

half lemon juiced

1/2 tsp paprika

1 tsp cinnamon

1 tsp cumin

1 tsp chili powder

1 tbsp garlic

one medium sweet potato cooked

salt and pepper to taste

Step 1

Put all ingredients into food processor.

Alison Regan

Step 2

Blend until thick, consistent texture, add more tahini or some olive oil if creamier texture desired.

Alison Regan

Step 3

Enjoy with crudité of carrots, or pita chips or purple cauliflower even!
Easily double or triple this recipe for lots of guests!

Alison Regan

Starter: Sweet and Simple Kale Salad

Prep Time:5 mins

Cook Time:30 mins

Total Time:35 mins

Servings:5

Easy

Ingredients

one bunch kale chopped and massaged in olive oil and salt

2-3 parsnips chopped

1 medium apple diced

2 cups cherry or grape tomatoes halved

1/4 cup pumpkin seeds

1 tbsp maple syrup

1/2 tbsp apple cider vinegar

1 tbsp dijon mustard

2 tbsp olive oil

2 tbsp garlic minced

salt and pepper to taste

Step 1

Preheat oven to 420. Chop parsnips, apples into bite size chunks, drizzle with a little olive oil, and mix with garlic and salt and pepper. Repeat with halved tomatoes. Place in preheated oven on parchment paper lined sheet and bake for 15 min. Toast pumpkin seeds in oven as well for 3 min.